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Unread 01-12-2013, 10:08 PM   #3
Babbling Farker

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At 140 it is about medium and then with resting time it will probably carry over closer to medium well. Like Cowgirl said pull about 130 (I normally pull at 125ish) and let it rest which will bring it up by 5-10 degrees.

A standing rib roast is normally a nice tender chunk of meat.
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